Fall MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
*NEW Salad! Please note that the first week of the session students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (dates reflect a M-F schedule)
September 9-13: French Toast Casserole – A fun spin on bread pudding, students will crack and whisk eggs into a batter. They will season their batter with French Toast spices and pour over cubed bread. They will top with a choice of fresh fruit, berries, and real maple syrup! (VG)
September 16-20: South Indian Stew – A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas. Students will add carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG)
September 23-27: Quiche - Students will learn how to crack and whisk eggs. They will choose between several fresh herbs and seasonal vegetables. They can add bacon and cheese making it a filling dish that celebrates the end of summer! (GF)
September 30- October 4: Baked Spaghetti - Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, and ground beef. They will shred spaghetti squash and create layers of squash, sauce, and mozzarella to make a fun and delicious spin on spaghetti! (GF)
October 7-11: South Indian Stew - A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas. Students will add carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, GF)
October 14-18: Mac and Cheese - Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old boxed mac! (VG)
October 21-25: Cheeseburger Stuffed Peppers – A delicious, savory filling that tastes just like a cheeseburger but in a healthy bell pepper (GF)
October 28-November 1: Chili - As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF)
November 4-8: Kenyan Curry – Using seasonal veggies like Yukon gold potatoes, pumpkin, and zucchini, this curry is incredibly hearty and filling even though it’s vegetarian. (VG, DF, GF)
November 11-15: Chicken Soup - We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season!
November 19-22: Enchilada Casserole – Using spinach, onions, bell peppers, beans, and shredded chicken, students will layer their filling between corn tortillas and smother it in tomatillos and a home-made red sauce and top with cheese.
November 25-29: Pumpkin Alfredo Zoodles - Students will make a browned butter and sage béchamel base, adding Parmesan, pumpkin puree, and topped with pumpkin seeds. We will replace traditional pasta with zucchini noodles for a fun twist! (VG)
December 2-6: Pizza - Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
December 9-13: Fried Rice – Students will get to practice their egg cracking skills, and will add red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
December 16-20: Roasted Red Pepper Soup - Beginning with an Italian mirepoix (sofrito), students will add roasted and raw peppers making this soup both warm and bright! (VG)
September 16-20: South Indian Stew – A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas. Students will add carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG)
September 23-27: Quiche - Students will learn how to crack and whisk eggs. They will choose between several fresh herbs and seasonal vegetables. They can add bacon and cheese making it a filling dish that celebrates the end of summer! (GF)
September 30- October 4: Baked Spaghetti - Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, and ground beef. They will shred spaghetti squash and create layers of squash, sauce, and mozzarella to make a fun and delicious spin on spaghetti! (GF)
October 7-11: South Indian Stew - A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas. Students will add carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, GF)
October 14-18: Mac and Cheese - Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old boxed mac! (VG)
October 21-25: Cheeseburger Stuffed Peppers – A delicious, savory filling that tastes just like a cheeseburger but in a healthy bell pepper (GF)
October 28-November 1: Chili - As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF)
November 4-8: Kenyan Curry – Using seasonal veggies like Yukon gold potatoes, pumpkin, and zucchini, this curry is incredibly hearty and filling even though it’s vegetarian. (VG, DF, GF)
November 11-15: Chicken Soup - We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, herbs, and spices this soup is just what you’ll need to get ready for the season!
November 19-22: Enchilada Casserole – Using spinach, onions, bell peppers, beans, and shredded chicken, students will layer their filling between corn tortillas and smother it in tomatillos and a home-made red sauce and top with cheese.
November 25-29: Pumpkin Alfredo Zoodles - Students will make a browned butter and sage béchamel base, adding Parmesan, pumpkin puree, and topped with pumpkin seeds. We will replace traditional pasta with zucchini noodles for a fun twist! (VG)
December 2-6: Pizza - Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
December 9-13: Fried Rice – Students will get to practice their egg cracking skills, and will add red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
December 16-20: Roasted Red Pepper Soup - Beginning with an Italian mirepoix (sofrito), students will add roasted and raw peppers making this soup both warm and bright! (VG)